• Take water in a pressure cooker,
• Add mutton, shonth,badiyan, zeera, heeng, crushed big black elaichi
to water in pressure cooker.
• Pressure cook for 8 minutes and let pressure cool.
• Open the lid when cool. Now add turmeric powder and 2 tbsp. of
milk.
• Boil Kaliya for 3-4 minutes.
• Grind green elaichi and zeur/cumin.
• Add to Kaliya and cover with lid.
• Serve hot with Paratha or white boiled rice.
This is a delicacy prepared in Kashmir on all occasion,especially on the
occasion of Shishur,
a ceremony held in honor of a new bride or a newborn baby at the time
of the onset of winter in the month of December.